Sunday, December 19, 2010

Pear infused vodka

You’ll find one in every in-flight magazine: the 24 hours in ... (insert a city) travel article. It's compulsory reading somewhere between the boredom of overhead safety procedures and the snack service.

For even the most independent traveller, there is something slightly glamorous about this promise of the 24-hour experience. You arrive relaxed and eager, armed with insider knowledge, confident of where to go, and what to see.

So hopefully, you can empathise and forgive me for my lapse in judgement. My ticket said departure time Saturday at 9.10 and returning at 5.15 pm the following day. Destination: Vienna.

What followed was less than the promised 24-hour travel article experience. Now I do not want to dwell on the details and it was still a wonderful experience. But letters have been written, another trip planned and a national airline has been added to the blacklist!

The highlight of this shortened trip was the outstanding, sublime and trully extraordinary Christmas vodka served at Restaurant Zum Kuckuck.

The beauty of this apertif, blushed pink with pear and plum, and served at the start of our meal was inspiring. One bottle of vodka later, the experiment begins:

Pear infused vodka

Take 750 mL vodka; Six Bartlett pears, cut into eight slices and four plums, cut into quarters.
Place fruit in container and add the vodka.

Now from there, you are subject to the various laws of fruit infusion and alcohol.

Somewhere, there must be a definite guide. I haven't found it - a little like the promise of the 24-hours travel experience; however, this is what I have learnt:


  • You use a large glass container with an airtight lid for your infusion.
  • The infusion is only as good as the vodka - so as in most things in life, buy the best one you can.
  • As the fruit absorbs the vodka, you 750 ml bottle will reduce to three cups.
  • To chill or not to chill: some articles say a dark cardboard; other says the fridge for faster results. I want to have mine on Christmas day, so it's in the fridge.
  • To make citrus vodkas use the peel of the fruit. Do not infuse too long as the vodka will become bitter.
  • Continually taste the infusion

Infusion analysis:

  • End of day one: Clear liquid. No discolouration of fruit.
  • Day three: Beginnings of colouration. Blush hue. Fruit has began to discolour. Feeling optimistic.
  • Day five: Taste test. Despite the promise of colour which is now very blush, there is no hint of fruit in the taste. Do I add more fruit? The fruit has started to disintegrate. On Monday it will be one week since this process began. Might need to consult further.
  • Day twelve: Remain highly suspicious of the outcome. The fruit is now very brown and there have been no further changes to the colour or the taste of the vodka. Christmas is in three days. Consult my beloved co-conspirator. He suggests raspberries. As we are off to Borough market tomorrow for provisions we agree to look for some .
  • Day thirteen: Back from market. Have added pomegrantite seeds. Such a magnificent colour. Also decide to add some sugar - just a dessert spoon to try and improve the taste.
  • Day fourteen: The first thing I do when I wake up is check the vodka. An almost miraculous change in colour. Taste has also improved. I remain suspect but we'll see.

Christmas day: Serve vodka in frozen glasses with homemade cured salmon. A big hit!

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